Come Dine In

We always buy whole chicken in the grocery as we thought it’s cheaper than those being sold in parts. So every time Daddy chops it he sees to it that he gets some fillets from it mostly from the breast part. I have a stock of dried herbs so I thought to use one of them this time. I browsed different sites to find the right marinade when I stumbled to one and it used only four ingredients – chicken, rosemary, lemon and butter and it’s grilled. So I thought of twisting it a bit by roasting it and adding some veggies because veggies are a MUST in our family. Our daughter, Alyssa, can’t seem to chew most meats and she prefers veggies more than any other.

Here’s what I came up with…

Only a few minutes of preparation and a few minutes in the oven and it’s done!

INGREDIENTS:
4 pcs. chicken fillet, about 3 inches each
50g butter, softened
1/2 lemon, squeezed
1 tbsp. rosemary, use fresh if you have
3 pcs. corn, about 3 inches each
1 medium carrot, cut into chunks
1 medium potato, cut into chunks
salt and pepper, to season chicken

METHOD:
1. Pre-heat the oven to grill 200C.

2. In a small bowl, combine the softened butter, lemon and rosemary.

3. Place the carrots, potatoes and corn in a roasting pan.

4. Place the chicken fillets on the grill and spoon the butter mixture on top.

5. Put the grill over the vegetables on top of the roasting pan for the veggies to absorb all the flavors the chicken will extract while roasting. Cook for 15-20 minutes. Checking once in awhile.

6. Serve with mashed potato or rice.